摘要
以番木瓜(Carica papaya L.)为原料,采用微波辅助泡沫干燥法制备番木瓜粉,考察单甘酯和大豆分离蛋白对果浆的起泡特性的影响,研究微波干燥特性并优化微波泡沫干燥工艺参数,确定起泡剂的最佳配方和番木瓜粉的干燥工艺。结果表明:在木瓜果浆中添加6.83%的单甘酯和6.56%的大豆分离蛋白,果浆泡沫膨胀率最大,且泡沫的稳定性好。木瓜果浆微波泡沫干燥的最优工艺条件为微波功率578 W,物料厚度4.90 mm,干燥时间6.65 min。
Fruit pulp of papaya（ Carica papaya L.） was used as raw material to prepare papaya powder by using the method of microwave-assisted foam mat drying. The papaya pulp was whipped into foam mat with foaming agent for microwave drying. The foaming agents,glycerol monostearate（ GSM） and soy protein isolate（ SPI）were added into the pulp at different concentrations to select an optimum formulation of foaming agent,and the pulp foam mat was dried under microwave to optimize parameters for the microwave foam mat drying technology.The papaya fruit pulp produced maximum foam expansion with good foam stability when it was whipped into foam mat with 6. 83% GMS and 4% SPI. The optimal conditions for microwave foam mat drying of papaya pulp were microwave power 578 W,pulp foam thickness 4. 90 mm,and drying time 6. 65 min.
出处
《热带生物学报》
2016年第1期117-123,共7页
Journal of Tropical Biology
基金
海南省产学研一体化专项(cxy20150032)
关键词
微波干燥
泡沫干燥
木瓜果浆
起泡特性
维生素C含量
microwave drying
foam mat drying
papaya pulp
foaming characteristics
Vitamin C content
